Name: recipe Taco Chicken and Rice Skillet – Easy Cheesy One-Pan Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless, skinless chicken breast, diced; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp paprika; Salt and black pepper, to taste; 1 (10 oz) can diced tomatoes with green chilies; ½ cup tomato sauce; 1 cup low-sodium chicken broth; 1 cup uncooked long grain white rice; 1½ cups shredded Colby Jack cheese

Jump to Recipe·Print Recipe·Leave a Review

Table of Contents

Taco chicken and rice is the kind of meal I turn to when life feels like too much. It’s simple, hearty, and made from things I almost always have — chicken, rice, a can of tomatoes, and just enough spice to make it feel like dinner instead of a scramble.

I’m Amanda. I started HealthyMealRecipe after years of feeding a family on tired nights and tight budgets. I’m 50 now, and I’ve learned that good food doesn’t need to be complicated — it just needs to work.

This recipe came from one of those evenings where I had no plan, just a skillet and some hope. And wouldn’t you know — it turned out cheesy, cozy, and surprisingly crowd-pleasing. Meals like this are why I keep cooking.

Why This Taco Chicken and Rice Just Works

Taco night comfort in one skillet

Taco chicken and rice gives you everything you love — bold flavor, melty cheese, and tender chicken — all in one pan. It’s the kind of meal that feels cozy but takes barely any effort. No tortillas, no sides to juggle. Just one skillet and a dinner everyone’s happy to eat.

A meal that disappears (even the leftovers)

Some dinners get picked at. Not this one. It’s mild enough for kids, filling enough for grownups, and somehow even better the next day. The rice stays soft, the chicken stays juicy, and you get that cheesy comfort all over again.

Ingredients You’ll Need

The basics for taco chicken and rice

Here’s what you’ll need to make this recipe work:

1 lb boneless, skinless chicken breast, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
½ cup tomato sauce
1 cup low-sodium chicken broth
1 cup uncooked long grain white rice
1½ cups shredded Colby Jack cheese

These are pantry staples in most homes, which is why this dish is so reliable. The spices give it warmth, the tomatoes add just enough tang, and the rice pulls it all together into a real meal.

If you usually keep diced chicken breast on hand, this collection of simple chicken dinners has more ways to use it.

Optional toppings and smart swaps

Once the skillet’s off the heat, you can top it with whatever you love — sour cream, fresh cilantro, lime wedges, or tortilla chips for crunch.

Want to change it up? You can:

Use ground turkey instead of chicken
Add black beans or corn
Make it dairy-free by skipping the cheese or using a vegan option
Swap in brown rice (just increase the cook time and liquid slightly)

This recipe’s flexible — it’s not about perfect measurements. It’s about using what you have to make something that tastes good and fills the table.

How to Make Taco Chicken and Rice step by step

Step 1: Warm the skillet

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Let it get hot enough that the chicken will sizzle when it hits the pan — this helps lock in flavor and starts building the base of your taco chicken and rice.

Step 2: Season and sear the chicken

Add 1 lb diced chicken breast to the pan. Sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir and cook for about 5–6 minutes, until the chicken is lightly browned on all sides. This layer of flavor is key to a rich, savory taco chicken and rice dish.

Chicken seasoned for taco chicken and rice

Step 3: Add tomatoes, sauce, broth, and rice

Pour in the diced tomatoes with green chilies, ½ cup tomato sauce, 1 cup chicken broth, and 1 cup uncooked long grain white rice. Stir to combine and bring everything to a gentle boil.

Mixing tomatoes, rice, and broth for taco chicken and rice

Step 4: Cover and simmer

Reduce the heat to low. Cover the skillet with a lid and simmer for 20–25 minutes, or until the rice is tender and has absorbed most of the liquid. The key here is patience — the steam is doing all the work to transform basic ingredients into flavorful taco chicken and rice.

Taco chicken and rice simmering in covered pan

Step 5: Stir in cheese

Remove the lid and stir in 1½ cups shredded Colby Jack cheese. Turn off the heat and cover again for 2–3 minutes to melt the cheese. It’ll blend into the rice and chicken, giving your taco chicken and rice that creamy, irresistible finish.

Melting cheese into taco chicken and rice

Step 6: Add toppings and serve

Top with sour cream, chopped cilantro, lime wedges, or crushed tortilla chips — whatever sounds good. Serve hot and enjoy. You’ve just made a one-pan wonder that’s comforting, filling, and full of flavor.

Taco chicken and rice served with toppings

Why This Recipe Works

Why the rice cooks perfectly in the pan

Long grain white rice holds up beautifully in one-pan dishes like taco chicken and rice. It absorbs flavor as it cooks, turning that tomato and broth mixture into a rich, cozy base. As long as you keep the lid on and simmer gently, it gets tender without turning mushy.

How tomato and broth add flavor depth

The combo of diced tomatoes with green chilies, tomato sauce, and chicken broth brings balance. The tomatoes give acidity and brightness, the chilies bring warmth, and the broth ties it all together with a savory background note.

What shredded cheese does at the end

Adding the cheese at the very end keeps it creamy, not stringy. When it melts into the hot rice and chicken, it creates that “glued together” comfort food moment — the part everyone remembers.

Spice without overpowering

The spice blend (chili powder, cumin, garlic powder, and paprika) gives taco chicken and rice its personality, but it stays mellow. There’s just enough warmth to taste it, without pushing it into “too spicy” territory — a win for family dinners.

Texture harmony in every bite

When a recipe has only a few ingredients, texture matters more. Here, you’ve got lightly browned chicken, fluffy rice, and soft cheese all playing together. It’s scoopable, creamy, and full of contrast — exactly what you want in a skillet dinner.

Variations for Real Life

Swap the protein

No chicken? No problem. Ground turkey works beautifully and gives the dish a softer texture. You can also use rotisserie chicken in a pinch — just stir it in halfway through the simmer so it doesn’t dry out.

Add black beans, corn, or spinach

Toss in a can of black beans (drained), a handful of frozen corn, or a few cups of fresh spinach before the simmer. These mix-ins stretch the meal and add color, fiber, and flavor — without needing another pan.

Make it spicy or keep it mild

Use a spicier version of diced tomatoes with chilies if you like heat, or add a dash of cayenne. Cooking for little ones? Skip the chili powder and stick with cumin and garlic powder for a gentler, kid-friendly flavor. Either way, taco chicken and rice stays flexible.

Go dairy-free

You can leave out the cheese or use a plant-based version if you need this dish to be dairy-free. It’ll still be warm and satisfying thanks to the tomato-rice base and seasoned chicken.

Meal prep and freezer tips

This meal keeps well in the fridge for 3–4 days, and it reheats without losing flavor or texture. Want to freeze it? Let it cool completely first, then store in airtight containers. Just note: the rice softens a bit after thawing — not a dealbreaker, just something to know.

Mistakes to Avoid

Using the wrong type of rice

Taco chicken and rice recipes work best with long grain white rice. Instant rice or short grain varieties can turn mushy or overcook quickly. If you want to use brown rice, make sure to increase both the liquid and cooking time. Otherwise, you might end up with undercooked, chewy bites instead of that soft, creamy taco-style texture you’re aiming for.

Skipping the seasoning step

Seasoning your chicken before adding it to the skillet makes a huge difference. When you skip this step, the dish can end up tasting flat. A simple mix of taco spices — chili powder, cumin, garlic powder — gives each bite depth and flavor. Always season your protein first for bold, layered results in your taco chicken and rice.

Lifting the lid too soon

Resist the urge to peek. Lifting the lid while the rice is simmering lets out essential steam and interrupts the cooking process. For one-pan chicken and rice dishes like this, steam is what cooks the rice evenly and infuses it with flavor. Keep the lid on the whole time for perfectly tender taco rice.

Skipping the cheese at the end

Don’t skip the cheese — it’s not just a garnish, it’s what brings everything together. Adding shredded Colby Jack at the end gives you that creamy, melty finish that makes cheesy taco chicken and rice so satisfying. Without it, the dish just isn’t the same.

Taco Chicken and Rice FAQ

What is taco chicken and rice made of?

It’s a one-skillet dish made with diced chicken breast, long grain white rice, diced tomatoes with green chilies, tomato sauce, broth, spices, and Colby Jack cheese. Everything cooks together to create a warm, cheesy, taco-flavored meal that’s both hearty and simple.

Can you make taco chicken and rice in one skillet?

Yes — and that’s what makes it such a go-to dinner. All the ingredients cook in the same pan, so the rice soaks up flavor from the chicken, broth, and tomatoes. Fewer dishes, deeper flavor, and a dinner that feels like way less work than it tastes.

How long does it take to cook taco chicken and rice?

Once everything is in the pan, it simmers covered for about 20–25 minutes. Add 5–10 minutes for prep time and another couple of minutes for melting the cheese, and you’re done in roughly 35–40 minutes total.

What toppings go well with taco chicken and rice?

Some of our favorites are sour cream, chopped cilantro, lime wedges, and crushed tortilla chips for crunch. You could also add sliced avocado, hot sauce, or shredded lettuce if you want to give it a taco bowl feel.

Final Encouragement

You don’t need a perfect plan or a stocked fridge to make something good tonight. You just need a skillet, a few basics, and a little trust that it’ll come together. That’s what this recipe is really about.

If your day has been long, if the house is loud, if your brain is already halfway in tomorrow — this meal can still meet you where you are. It’s warm, filling, and forgiving. The kind of dinner that lets you breathe a little easier while everyone takes that first bite.

So go ahead — make it your own, serve it with whatever you’ve got, and don’t stress about the details. You’re doing more than enough.

We’re so glad you’re cooking with us.

Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.
— Amanda (and Lina)